Projektbeschreibung
Neue Technologie zur Entzuckerung von Säften
Neueren Forschungsergebnissen zufolge schadet natürlicher Zucker in frischem Obst und Gemüse der menschlichen Gesundheit nicht weniger als Zuckerzusätze. Die „Better Juice“-Technologie bietet eine kostengünstige Methode zur Entfernung von natürlichem Zucker, ohne dass dabei der Geschmack und die organoleptischen Eigenschaften des Produkts beeinträchtigt werden. Die Technologie kann mit in der Lebensmittel- und Getränkeindustrie bereits vorhandenen Produktionslinien eingesetzt werden, mit geschätzten Produktionskosten von 0,1 EUR pro Liter Obst-/Gemüsematrix. Ziel des EU-finanzierten Projekts Better Juice ist es, nach einer detaillierten Marktforschung zur Planung seines Zertifizierungsverfahrens, seines Geschäftsmodells und seiner Vermarktungsstrategie einen eigenen industriellen Prototyp zu entwerfen.
Ziel
One of current challenges in Food and Beverage industry is linked with the need to reduce natural sugars. In fact, despite
initial enthusiasm for natural fruit juices, recent studies have demonstrated the natural sugars are as much harmful as added
sugars do. Thus, producers are focusing on the development of affordable and efficient technologies to deliver de-sugarized
products. However, to date no optimal industrial solution in this domain has been implemented. The BetterJuice technology
offers something that has not been reached yet by other companies. We reduce and even eliminate natural sugars from fruit
and vegetable matrix, without affecting the organoleptic skills of the product and even improving its taste. Calories reduction
is achieved to at least 50%. Moreover, we are able to offer a really healthy choice for consumers because beverages
produced with our technology are naturally enriched with bio-available and thus easily absorbable Calcium. The technology
does not require the modification of the existing production lines and its impact on the production costs has been assessed
at € 0,1 per 1 litre fruit/vegetable matrix. This low cost factor, along with the ascertained readiness of consumers to switch to
healthier hydration even if on higher price, offers the opportunity to producers to create novel product lines with appealing
claims and thus setting the price point that can significantly maximize their profit margins. The BetterJuice technology uses
disruptive bio-conversion approach delivered through enzymatic activity of food grade microorganisms. The technology is of
interest of some of world leading juice producers. Current project will enable us to collect users' requirements and thus to
properly engineer the industrial prototype of the device. Furthermore, a detailed market study will be done, so to verify and
validate the intended business model and commercialization strategy, as well as related certification path.
Wissenschaftliches Gebiet
- engineering and technologymaterials engineeringfibers
- engineering and technologyother engineering and technologiesfood technology
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticulturefruit growing
- engineering and technologychemical engineeringseparation technologiesdesalinationreverse osmosis
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
Programm/Programme
Thema/Themen
Aufforderung zur Vorschlagseinreichung
Andere Projekte für diesen Aufruf anzeigenUnterauftrag
H2020-SMEInst-2018-2020-1
Finanzierungsplan
SME-1 - SME instrument phase 1Koordinator
7761003 ASHDOD
Israel
Die Organisation definierte sich zum Zeitpunkt der Unterzeichnung der Finanzhilfevereinbarung selbst als KMU (Kleine und mittlere Unternehmen).